Cookbook: White and Dark Chocolate Raspberry Tart


Ingredients:
1 box of Pillsbury ™ refrigerated pie crusts, softened as directed on box
2 tablespoons of orange juice
1 teaspoon unflavored gelatin
1 1/2 cups of whipping cream
1 package (6 ounces) white chocolate baking bars, chopped
1 bag (10 or 12 ounces) frozen whole raspberries, thawed, juice reserved
1 tablespoon cornstarch
1 tablespoon sugar
1 cup of fresh raspberries, if desired
2 oz semisweet baking chocolate, cut into pieces
2 tablespoons of butter or margarine


Steps:

    
1. Heat oven to 450 ° F. Bake pie crust as directed on box for One-Crust Baked Shell, using a ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan. Cool on cooling rack 15 minutes.

    
Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; years stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; chilled about 30 minutes, stirring occasionally, until cool but not set.

    
3. In the blender or food processor, place thawed raspberries and any juice. Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press puree with spoon of strawberries to remove seeds. If necessary, add water to the raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low heat, stirring constantly, until thickened. Fold in fresh raspberries; spread over crust. Refrigerated 15 minutes.

    
4. Meanwhile, in a chilled large bowl, beat the remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Folded whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate about 1 hour or until filling is set.

    
5. In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over the white chocolate layer. Refrigerate at least 2 hours until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Cover and refrigerate any remaining tart. Garnish each slice of fresh raspberries and white chocolate curls.

 Nutrition Facts:

Serving Size: 1 Serving
Calories: 360
Calories from Fat: 230
Total Fat: 26g - 39%
Saturated Fat: 15g - 74%
Trans Fat: 0g
Cholesterol: 50mg - 17%
Sodium: 150mg - 6%
Potassium: 150mg - 4%
Total Carbohydrate: 30g - 10%
Dietary Fiber: 2g - 9%
Sugars: 17g
Protein: 3g

Daily Value *:

Vitamin A: 10%
Vitamin C: 15%
Calcium: 6%
Iron: 2%

Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat; Bulearca.ro 100%